📝 Instructions
= Recipe
1. Preheat oven to 375°F and bring a large pot of salted water to a boil for the pasta.
2. Pound 2 boneless skinless chicken breasts (1-1½ lbs.) until approximately ½" thick; season with kosher salt and pepper on both sides. Preheat a large skillet over medium heat and melt 1 tbsp butter with 1 tbsp avocado oil; place the chicken in the skillet and cook until golden brown on both sides and the internal temperature reaches 165°F (5-6 minutes per side), then remove from the pan. Let rest for 5 minutes then slice into bite-size cubes.
3. Boil 16 oz ziti pasta until al dente (1-2 mins less than package directions), then drain and set aside.
4. In a large pot over medium heat, sauté 1 medium leek, cut in half and sliced thin, in 4 tbsp butter for 1 minute, then add 2 cloves garlic, minced, and sauté for 1 minute more. Add 4 cups broccoli, finely chopped, and sauté for 2-3 minutes until tender.
5. Stir in 0.25 cup flour then add 4 cups milk (2%) ¾ cup at a time, stirring to incorporate before adding more. Once all the milk is added, turn heat to medium-high until the mixture bubbles and thickens slightly, then reduce to medium and add 0.5 cup parmesan cheese, grated, 1.5 tsp kosher salt, 0.5 tsp pepper, 0.25 tsp ground nutmeg, and a dash of cayenne pepper.
6. Turn off the heat and stir in the pasta and chicken, then transfer into a greased 9x13-inch baking dish. Top with 1.5 cups mozzarella cheese, grated, and 0.25 cup parmesan cheese, grated. Bake uncovered for 20-25 minutes until the top is deep golden brown in spots.
